Tag: Filled

#ilLatoDolceDiRana: Fried ravioli sandwich filled with ice cream – Italian Cuisine

A new contest of La Cucina Italiana begins with Giovanni Rana: taking part is easy and… sweet!

The countdown to the Christmas. And we bet that this year more than usual, we all want to spend some peaceful moments with the family. The favorite meeting place is the table, set for the occasion for the occasion, with many good and delicious things. Do you want a tip to surprise your diners with an easy and appetizing dessert? Create a special combination for sweet ravioli with Rana's chocolate: currant for a touch of red, whipped cream that looks like snow, traditionally chopped panettone. We could go on forever with ideas. Surely you have some of your super greedy ones, so imagine the ideal ingredients for sweet chocolate ravioli and participate in the La Cucina contest with Giovanni Rana.

Here's how it's done

Create your recipe with Giovanni Rana's Sweet Ravioli with Chocolate and your favorite ingredients.
Prepare it, plate it up and take a nice photo of the ingredients.
Post the photo on Instagram with the hashtag #ilLatoDolceDiRana telling us your recipe.
Tag @giovanniranaita, @lacucinaitaliana and someone special you want to dedicate dessert to.
You have until December 31, 2021.
Read the regulation in detail.

Start here The pastry chef of La Cucina Italiana has created five simple and delicious desserts using Giovanni Rana's new sweet ravioli with chocolate and many delicious ingredients. We in the editorial team have observed it at work, took notes of the steps, and we will tell you about them to inspire you in the recipes published here.

As they are fried or sautéed, sweet ravioli can be cooked directly in the pan in a few minutes (maximum 6!) And can be seasoned in many ways to create delicious and original desserts.

Now it's your turn
After trying the recipes of La Cucina Italiana, invent your own with surprising ingredients and combinations. Prepare the ravioli, plate them and garnish them with imagination.

Prepare a nice set
Highlight the ingredients you have chosen for your dessert and, just like we do, use plates and tablecloths that enhance it. Take the picture.

How to write the post for Instagram

Post the photo on your Instagram profile with the hashtag #theSweetSideDiRana and tag a special person to whom you dedicate your dessert.

An important note: participation in the initiative is not subject to the purchase of the product and the photograph can portray the ingredients combined and not necessarily the ravioli.

The most creative recipe

By 31 December 2020, the editorial staff of La Cucina Italiana chooses the most creative post or the one with the most original or delicious recipe. But it doesn't stop there.

The author is invited to perform his recipe in the kitchen of the Pastificio Rana in Verona, with a photographer documenting the preparation: the dish and the cook thus become the protagonists of an advertorial article in the February 2021 issue of La Cucina Italiana.

This year, however – we know it well – is a bit different than usual, and projects often have to adapt to the limitations caused by the Covid-19 pandemic. If it is not possible to take the shots in Giovanni Rana's headquarters, the editorial staff of La Cucina Italiana will interpret the best recipe, and an interview with the author and his photo will be included in the dedicated advertorial.

Don't forget that sweet ravioli have a big heart

Before moving on to the recipes, we remind you that the sweet ravioli with Rana chocolate are not only tasty to eat, but they are good for you. In other words, they are good on the inside for their unexpected and greedy taste, and they are good on the outside because they support those most in need through a solidarity project. In fact, for each package purchased of sweet ravioli with chocolate, Pastificio Rana will donate two fresh products from its line to Banco Alimentare, which will distribute them to charitable structures throughout the Italian territory, to bring a moment of joy and goodness to people's tables. more in trouble.

Our recipe: Fried ravioli sandwich filled with stracciatella ice cream, with melted dark chocolate and decorated

Duration: 30-45 min
Level: Easy
Servings: 4 people

INGREDIENTS
1 pack of ravioli with Rana chocolate
100 g of stracciatella ice cream
150 g of gianduia chocolate
2 tablespoons of colored sugar
Peanut oil

An alternative to ice cream: ricotta and chocolate cream
250 g of ricotta
100 g spreadable cheese
30 g of powdered sugar
50 g of chopped dark chocolate

PREPARATION
Fry the ravioli in plenty of peanut oil at 180 ° C for 1 minute, until the surface is crisp. Drain them on kitchen paper to remove excess oil.
Melt 150 g of gianduia chocolate in the microwave or in a double boiler, being careful not to let it burn.
Place a scoop of ice cream between two warm ravioli, lightly squeeze the two ravioli together to make the ice cream adhere. Dip the bottom of the sandwich in the gianduia and sprinkle with colored balls.
As an alternative to ice cream you can fill the sandwich with a stracciatella ricotta cream. In a container mix the ricotta with the sugar, add the cream cheese and chopped chocolate with a knife. Stuff as above, placing a scoop of cream between two ravioli and dipping it in the melted gianduia. Sandwiches should be eaten freshly made.

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Ravioli recipe filled with ricotta and dandelion – Italian Cuisine

Ingredients

350 g dandelion
220 g ricotta
200 g flour
50 g re-milled durum wheat semolina
2 eggs
2 yolks
1 shallot
pistachio saffron
butter
cornstarch
salt

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

To prepare ravioli filled with ricotta and dandelion, knead the flour and semolina with the eggs and yolks; collect the dough in a ball, wrap it in plastic wrap and let it rest for 1 hour.
Peel the dandelion, removing the stems; blanch it in salted water for 3-4 minutes, then cool it in ice water. Keep some leaves aside, squeeze the rest well and chop it.
Peel and chop the shallot, brown it with a knob of butter for a couple of minutes, until it begins to wilt, then add the dandelion and continue cooking for 2-3 minutes.
Jumbled up dandelion with cottage cheese and season with salt.
flour the work surface and roll out the dough, obtaining a sheet of 2 mm thick. Divide it into 2 parts; on one of them spread 1 tablespoon of saffron pistils, cover with the other sheet, then pass the dough again in the dough sheeter or roll it out with a rolling pin, so as to obtain a single sheet of 2 mm thick again.
Divide the pastry in strips of about 7 cm in height; wet the edges, brushing them with a little water, and distribute small nuts of ricotta and dandelion filling over each strip, at a distance of about 5 cm from each other. Close the pasta, pressing between one nut and the other to eliminate excess air, then cut the ravioli, giving it the shape of a crescent; you will get about 60.
melt 60 g of butter with 1 teaspoon of corn starch, a pinch of saffron pistils, 70 g of water and a pinch of salt, obtaining an emulsion.
Bake ravioli in abundant salted boiling water for a couple of minutes, drain with a slotted spoon and season with the emulsion of butter and saffron.
distributed ravioli on plates, completed with dandelion leaves kept aside and decorated as desired with daikon sprouts and saffron pistils.

Recipe Vegetable boats filled with meat – Italian Cuisine

Ingredients

750 g veal pulp
750 g 4 white onions
500 g 4 courgettes
500 g milk
50 g butter
30 g flour
sage
rosemary
6 macaroons
grated Parmesan cheese
dry white wine
olive oil
salt
pepper in grains

Duration: 1 h 15 min

Level: Middle

Dose: 6 people

To prepare the vegetable boats filled with meat, cut the meat into small pieces and brown them, in a saucepan, with a tablespoon of oil, 20 g of butter, sage and rosemary. Deglaze with half a glass of wine, salt, pepper, wet with a ladle of water and let stew, covered, for 25 '. Meanwhile, with milk, 30 g of butter, flour, salt and pepper, prepare a béchamel sauce. As soon as the meat is ready, pass it to the mixer together with its cooking base, the amaretti, 2 spoonfuls of parmesan and 100 g of the prepared béchamel: you will get a rather homogeneous filling. Check the courgettes, cut them in half lengthwise, empty the seeds and, from each piece, make two boats (16 in all). Divide each onion into 4 wedges. Blanch the courgette boats and the onion wedges for 2 minutes; drain everything and remove from the onion wedges a little pulp in the center to obtain shells. Stuff the boats and shells with the meat filling, then place them in a pan greased with oil. Sauce everything with the remaining béchamel, sprinkle with Parmesan cheese and bake at 200 ° for about 15 minutes. Serve lukewarm.